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This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
Broccoli, Fennel & Mozzarella Pizza

Broccoli, Fennel & Mozzarella Pizza

2 cups broccoli florets
2 cups thinly sliced fennel (about 1 medium bulb)
2 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon salt
Freshly ground pepper
1 medium pizza crust (about 30cm)
½ cup red sauce
8 ounces fresh mozzarella log, thick-sliced half-moons
½ cup sliced green olives
Red pepper flakes, for garnish

Preheat the oven to 220°. In a medium bowl, toss broccoli, fennel, olive oil, lemon juice, salt and pepper. Place on a large baking sheet in a single layer. Roast 15 minutes, until vegetables begin to brown.

If using raw dough, roll out thinly and place on a baking sheet. Prebake 10 minutes before adding toppings.

Spread sauce over crust. Add roasted vegetables, and top with mozzarella and olives.

Bake for 7–9 minutes, until the cheese is bubbling.

Sprinkle it with red pepper flakes to taste.

from: livenaturallymagazine.com
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